6F 



AN ORDINANCE 



REGULATING THE 



PRODUCTION 

TRANSPORTATION 

AND SALE 



OF 



Inspeded and PaSeurized Milk 



IN THE 



CITY OF CHICAGO 6-^..^,^ 

And Repealing Sedtions 1273 and 1274 of 
the Chicago Code of 1911 



G. B. YOUNG 

Commissioner of Health 



Passed by the City Council of the City of Chicago, 
August 14th, 1912 



^i'tii. 



AN ORDINANCE 

Repealing Sections 1273 and 1274 oi The 
Chicago Code of 1911, and substitut- 
ing therefor an ordinance regulating 
the production, handhng and sale of 
Inspected and Pasteurized Milk. 

Be it ordained by the City Council of 
the City of Chicago: 

Section 1. That Sections 1273 and 
1274 of The Chicago Code of 1911 be 
and are hereby repealed and that the 
following ordinance be substituted 
therefor : 

"1273. All Milk Sold or Kept for 
Sale to Be Pasteurized, Unless In- 
spected, and the Temperature of Said 
Milk During Storage and Transpor- 
tation Regulated.) It shall be unlaw- 
ful for any person', firm or corpora- 
tion to transport into the City of 
Chicago, or to transport or deliver 
from point to point within the city, 
milk, cream, skim milk or buttermilk 
for human consumption which is of a 
higher temperature than 60 degrees 
Fahrenheit, provided that after June 
\st, 1914, it shall be unlawful for any 
person, firm or corporation to trans- 
port into the City of Chicago, or to 
transport from point to point within 
the city, or to deliver any milk, cream, 
skim milk, or buttermilk for human 
consumption which is of a tempera- 
ture higher than 55 degrees Fahren- 
heit. 

All milk, cream, skim milk or but- 
termilk sold, offered for sale, exposed 
for sale, or kept with the intention of 
selling, or used in the manufacture of 
ice cream, within the City of Chicago, 
shall be pasteurized in a manner as 
hereinafter provided, unless such milk, 
cream, skim milk or buttermilk is of 
the kind or grade hereinafter definecT 
as "Inspected." 

A. Inspected Milk,) "Inspected" 
milk, cream, skim milk or butter- 
milk shall be produced in dairies that 
have been inspected and approved by 
the Commissioner of Health. 

Any person, firm or corporation pro- 
ducing and selling, or producing and 
offering for sale or for delivery in 
the City of Chicago, or any person, 
firm or corporation engaged in the 
bottling, or receiving and handling 
in bulk of such milk, cream, skim 
milk or buttermilk shall make a writ- 
ten application to the Commissioner 



of Health, stating the name and resi- 
dence of the applicant and the loca- 
tion and description of the premises 
where such milk is to be produced, 
bottled or handled. 

The Commissioner of Health shall 
thereupon make, or cause to be made, 
an inspection of tlie"premises, cows and 
the milk produced, and the manner of 
handling the milk, cream, skim milk, 
or buttermilk, and if the same arc 
found to comply with the requirements 
as hereinafter set forth, he shall issue 
a perniit allowing the milk, cieam, 
skim milk or buttermilk produced or 
handled on said premises to be brought 
into or sold in the City of Chicago, 
conditioned that the person, firm or 
corporation given such permit will re- 
port at once any and all sickness oc- 
curring in himself or any or all per- 
sons residing or employed upon such 
premises, and will not ship into, de- 
liver, sell or offer for sale in the City 
of Chicago or bring or deliver to any 
creamery or bottling plant supplying 
the City of Chicago, the milk, cream, 
skim milk or buttermilk produced on 
said premises, whenever a case of con- 
tagious or infectious disease is known 
or suspected of having occurred in 
himself or any or all other persons re- 
siding or employed upon said dairy 
farm, or in the families of any person 
or persons so employed or in any 
dwelling in which said person or per- 
sons shall be domiciled. 

Every such permit to produce in- 
spected milk shall expire on the 30th 
day of June following the date of is- 
sue, and every such permit to bottle, 
or handle in bulk inspected milk shall 
expire on the 31st day of December 
following its issue. 

The Commissioner of Health, when 
it shall appear to his satisfaction that 
the provisions of this article have not 
been complied with, may at any time 
revoke such a permit by giving notice 
in writing. 

"Inspected" milk, cream, skim milk 
or buttermilk shall be produced and 
handled in accordance with the fol- 
lowing regulations : 

(a) It shall be produced on farms 
scoring not less than 65 on the follow- 
ing score card; provided, however, 
that after January \st, 1915, farms on 
which inspected milk is produced 
shall score not less than 70 on this 
same score card. 



0« of D. 



SCORE CARD. 

Score 
Equipment Perf. Al'w'd. 

cows. 

Condition 4 

Health (outward appearance) 6 
Comfort 4 

Bedding 2 

Temperature of stable....! 

Protected yard 1 

Cubic feet of space per cow: 

Over 300, 2; over 400, 4; 

500 to 1,000, 6 6 

Feed 4 

Water 8 

Clean 6 

Fresh 2 

STABLE. 

Location 6 

Well drained 3 

Free from contaminating 
surroundings . . . •. 3 

Construction 10 

Tight, sound floor 3 ' 

Gutter 1 

Stall, Stanchion tie 1 

Low-down manger 1 

Smooth, tight walls 1 

Smooth, tight ceiling ... .2 
Box stall 1 

Light : 1 sq. ft. glass per 
cow, 2; 2 sq. ft. 4; 3 sq. 
ft. 6; 4 sq. ft. 8; even dis- 
tribution, 2 ; 10 

Ventilation : Sliding win- 
dows, 2 ; hinged at bot- 
tom, 4; King system or 
muslin curtain 8 8 

Stable yard (drainage) .... 2 

MILK ROOM. 

Location 6 

Convenience 2 

Free from contaminating 

surroundings 4 

Construction 4 

Floor „....1.5 

Walls and ceiling 1 

Light .5 

Ventilation 5 

Screens 5 

Arrangement 2 

Equipment 6 

Hot water or steam 2 

Cooler 2 

Narrow top milk-pail. .. .1 

Other utensils 1 

Water supply for utensils.. 10 

Clean 6 

Convenient 2 

Abundant 2 

Milking suits 4 

Total 100 



Methods 

cows. 



Cleanliness 



Score 
Perf. Al'w'd 



10 



Cleanliness '12 

Floor 4 

Walls 2 

Ceiling 2 

Ledges 1 

Mangers and partitions...! 

Windows ! 

No other animals in sta- 
ble 1 

Stable air 4 

Removal of manure 4 

To field or proper pit.... 4 

30 feet from stable 2 

Cleanhness of stable yard. . 2 

MILK P.OOil. 

Cleanliness 6 

Care and cleanliness of uten- 
sils 10 

Inverted in pure air 2 

Clean (superficially) 4 

Sterihzed 4 

MILKING. 

Cleanliness 14 

Clean, dry hands 4 

Udders washed and dried 10 
Cleaned with moist cloth 8 • 
Cleaned with dry cloth.. 4 

CARE OF MILK. 

Cooling 20 

Removed from stable im- 
mediately after milking 
each cow and promptly 

cooled 10 

Cooled to 50° F. or be- 
low 10 

51° to 55° F...: 8 

56° to 60° F 6 

Storing 8 

Below 50° F 8 

51° to 55° F 6 

56° to 60° F 4 

Transportation 10 

Iced in summer 10 

Jacket or wet blanket in 

summer 8 

Dry blanket 4 

Covered wagon 2 

Total 100 .... 

Score of equipment. .. .X !=■•• • 

Methods X2= 

Total -^• 3 = Final Score. 

(b) It shall be obtained from cows 
which have been certified, by veteri- 
narians authorized by the Commis- 
sioner of Health, or by veterinarians 



appointed by the state or United States 
government, to be free from tubercu- 
losis and other diseases, not more 
than SIX months prior to the date 
that such milk is brought into the city, 
provided, however, that time shall be 
given until June 30, 1913, for the filing 
of such certificates. 

Animals known to be affected with 
tuberculosis or other infectious dis- 
eases shall not be kept in herds used 
for the production of inspected milk. 
The cows yielding same must be 
kept clean. Long hair must be clipped 
from the flanks, udder and from the 
tail sufficiently to clear the ground. 
The cows shall not be fed on slops, 
refuse of any distillery or brewerj^ 
glucose or any malt in a state of fer- 
mentation, putrefaction or decom- 
position, or any other putrefying or 
unwholesome foodstuffs. Milk from 

. cows fifteen days before and one week 
after calving shall not be mixed with 

. inspected milk. 

(c) The milking must be done by 
milkers who are clean as to both cloth- 
ing and person or by mechanical milk- 
ers operated by persons as above 
specified. When open milk pails are 
used they shall have an opening at 
the top not more than seven inches 
in diameter. 

(d) All utensils, mechanical milkers 
or other devices, used in the pro- 
duction and handling of inspected milk 
must be properly cleaned and steri- 
lized each time before using, and shall 
be so constructed that all parts are 
absolutely free from places where milk 
can accumulate or soak in so that it 
cannot be removed by simple washing, 
and the surface coming in contact with 
the milk or cream must be smooth and 
free from excessive rust. 

(e) All persons living upon farms 
where such milk is produced, or em- 
ployed thereon, shall be free from 
contagious or infectious diseases, and 
resident or domiciled in places free 
from such diseases, and shall not be 
exposed to or come in contact with 
any person suffering with or having a 
contagious disease, provided that no 
person shall be employed or permitted 
to work on such farm unless and un- 
til it shall have been demonstrated to 
the satisfaction of the Commissioner 
of Health of the City of Chicago 
that said person is not a typhoid or 
diphtheria carrier. 

It shall be the duty of every per- 



son, firm or corporation producing in- 
spected milk to notify the Commis- 
sioner of Health at once, by mail, of 
the occurrence of any sickness in any 
person, or persons, living or employed 
on their farms where such milk is 
produced. Milk, cream, skim milk or 
buttermilk produced on any farm or 
bottled or handled in bulk where a 
case of contagious or infectious dis- 
ease has occurred, or is suspected to 
have occurred, shall not be shipped 
into or delivered, sold or offered for 
sale in the City of Chicago, or brought 
or dehvered to any creamery or bot- 
tling plant supplying the City of Chi- 
cago until the Commissioner of Health 
shall have been notified and shall have 
made an investigation and released 
such milk, cream, skim . milk or but- 
termilk for delivery in the City of 
Chicago. 

(f) The milk from each cow shall 
be removed from the stable immedi- 
ately after it is obtained, and shall 
then be strained and cooled at once to 
60 degrees Fahrenheit or below. It 
shall then be kept at a temperature of 
60 degrees Fahrenheit or below until 
delivered to the consumer, provided 
that after June 1, 1914, the tempera- 
ture to which the milk must be cooled 
and at or below which it must be 
kept shall be 55 degrees Fahrenheit. 

(g) Inspected milk, cream, skim 
milk or buttermilk exposed for sale, 
offered for sale or sold to the consum- 
er, shall be contained in tightly 
closed and capped bottles, or recepta- 
cles of a similar character. 

(h) All milk, cream, skim milk, 
or buttermilk produced and handled 
in the manner required in Article A 
of this section shall be labeled "In- 
spected Milk," "Inspected Cream," 
"Inspected Skim Milk," or "Inspected 
iButtermilk," as the case may be, in 
letters not less than -^^ of an inch high 
on the cap or cover of every package 
when contained in bottles or recepta- 
cles of a similar character, and not 
less than f^ of an inch high, on a 
tag, attached to each container, when 
contained in cans.. The serial number 
corresponding with the number of the 
permit given by the Commissioner of 
Health to the person, firm or corpora- 
tion producing such inspected milk, 
cream, skim milk or buttermilk shall 
be plainly indicated in figures not less 
than % of an inch high on every case, 
can or receptacle of a similar char- 



acter in which such milkj cream, skim 
milk or buttermilk is sent or brought 
into the City of Chicago. 

The cap or stopper of the bottles or 
receptacles of a similar character in 
which saidinspec'ed milk , cream, skim 
milk or buttermilk shall be contained 
shall be plainly marked with the name 
of the day of the week upon which the 
said milk, cream, skim milk or butter- 
milk was first enclosed in bottles or 
receptacles of a similar character, pro- 
vided, that it shall be unlawful for any 
person, firm or corporation to mark, 
cause to be marked, or permit to be 
marked upon any bottle or receptacle 
of similar character containing in- 
spected milk, cream, skim milk, or 
butterinilk the name of any other day 
than that upon which the contents was 
first enclosed iti bottles or containers 
of similar character. 

(i) All inspected milk, cream, 
skim milk or buttermilk sold, of- 
fered for sale or kept with the inten- 
tion of selling or brought into the 
City of Chicago shall not yield more 
than a perceptible amount of sedi- 
ment or stain other than that of nat- 
ural butterfat, when a pint sample 
of the same is filtered through a 
pledget of cotton one inch in diameter, 
and shall be entirely free from dis- 
easp producing bacteria and blood, 
pus or other matter or things dan- 
gerous and detrimental to health. 

Inspected milk and inspected skim 
milk shall not contain more than 100- 
000 bacteria per c. c. from October 1 
to May 1, inclusive, and not more 
than 150,000 bacteria from May 2 to 
September 30, inclusive. Inspected 
cream shall not contain more than 
150,000 bacteria per c. c. from Oc- 
tober 1 to May 1, inclusive, and not 
more than 300,000 bacteria from May 
2 to September 30, inclusive. 

In the determination of the number 
of bacteria the culture media used 
shall be 1 per cent agar agar, having 
a reaction of plus 1.5 on Fullers' 
scale. 

The quantity of culture media used 
shall be 10 cubic centimeters per 
plate. The Petri dishes shall be 100 
millimeters in diameter. 

The Plate cultures shall be incu- 
bated at a temperature of 37° Centi- 
grade, for a period of two days. 

The Petri dishes selected for count- 
ing shall be those containing not less 



than 20 nor more than 200 colonies 
per plate. 

B. Pasteurized Milk.) All milk, 
cream, skim milk or buttermilk not 
complying with the requirements set 
forth for inspected milk in Article A 
of this section shall be produced, han- 
dled and pasteurized in accordance 
with the following regulations. 

(a) The said milk, cream, skim 
milk or buttermilk shall be pro- 
duced on farms scoring not less than 
55 on the score card as described in 
paragraph (a) in Article A of this 
section. 

(b) It shall be obtained from cows 
which, upon physical examination, arc- 
found to be free from disease. The 
cows shall be kept clean and shall 
not be fed on slops, refuse of any dis- 
tillery or brewery, glucose or any 
malt in a state of fermentation, pu- 
trefaction or decomposition, or any 
other putrefying or unwholesome 
foodstuffs. Milk from cows fifteen 
days before and one week after calv- 
ing shall not be mixed with pasteur- 
ized milk. 

(c) The milking must be done in 
a cleanly manner. When open milk 
pails are used they shall have an 
opening at the top not more than 
seven inches in diameter. 

(d) All utensils used in the pro- 
duction and handling of pasteurized 
milk must be properly cleaned and 
sterilized each time before using, and 
shall be so constructed that all parts 
are absolutely free from places where 
milk can accumulate or soak in so 
that it cannot be removed by simple 
washing, and the surface coming in 
contact with the milk or cream must 
be smooth and free from excessive 
rust. 

(e) All persons living upon farms 
where such milk is produced, or em- 
ployed thereon, shall be free from con- 
tagious or infectious diseases, and 
resident or domiciled in places free 
from such diseases, provided that no 
person shall be employed or permit- 
ted to work who is known to be a 
"carrier" of an infectious or conta- 
gious disease. 

(f) The milk from each cow shall 
be removed from the stable immedi- 
ately after it is obtained, and shall 
then be strained and cooled at once 
to 60 degrees Fahrenheit or below 



and kept at this temperature until 
pasteurized, provided that after June 
1,, 1914, the temperature to which the 
milk must be cooled, and at or below 
which it must be kept shall be 55 
degrees Fahrenheit. 

(g) All niilk, cream, skim milk 
or buttermilk required to be pasteur- 
ized shall not yield more than a per- 
ceptible amount of sediment or stain 
'other than that of natural butterfat 
when a pint sample of the same is 
filtered through a pledget of cotton 
one inch in diameter, and shall _ be 
entirely free from disease producing 
bacteria, and blood, pus, or other mat- 
ter or things dangerous and detri- 
mental to health. 

Such milk and skim milk, before 
pasteurization, shall not contain more 
than 750,000 bacteria per c. c. from 
October 1 to May 1, inclusive, and 
not more than 1,000,000 bacteria per 
,c. c. from May 2 to September 30, 
inclusive. 

, Such cream shall not contain more 
than 800,000 bacteria per c. c. from 
October 1 to May 1, inclusive, and 
not more than 1,500,000 bacteria 
from May 2 to September 30, inclu- 
sive. . ' 

■ (h) ■ Every person, firm or corpora- 
tion installing or operating a pasteur- 
izer for the purpose of pasteurizing 
or treating milk, cream, skim mill? 
or buttermilk to be sold, offered for 
sale or kept with the intention of sell- 
ing, or fof the pasteurization or treat- 
ment of milk, cream, skim milk or 
buttermilk to be shipped or brought 
into the City of Chicago, shall notify 
the Commissioner of Health in writ- 
ing, stating the time when and the 
place where such pasteurizer is to be 
installed, together with the name of 
the person or persons who will oper- 
,ate said pasteurizer, and shall Hie with 

said. Commissioner of Health the 
names of the ozviiers and the location 
of all farms from which the milk that 
is to, he pasteurised at said plant is 
obtained. . 

- The Commissioner of Health shall 
thereupon make or cause to be made 
an inspection of such pasteuriser and 
the premises or plant wherein the 

■ same, is operated. He shall also inspect 
or cause to be inspected all farms 
the milk snpply of zuliich, after pas- 
teurisation at said plant, is sold or 

rinte'iiided for sale or brought into the 



City of Chicago with the intention 
of selling for huntan consumption; 
and no such farms shall be allowed 
to bring or furnish milk, or cream 
to said pasteurising plant without 
first being inspected and found to 
comply with the requirements of Ar- 
ticle B of this ordinance. 

It shall be unlawful for any person, 
firm or corporation operating such a 
pasteuriser or pasteurising plant to 
receive milk or cream from any farm 
which has not been inspected and 
passed by the Commissioner , of 
Health. 

If all of the foregoing provisions 
have been complied with, and the 
pasteuriser or pasteurising equipment 
is such that 99 per cent of all bacteria 
and all pathogenic bacteria are killed 
in the milk treated therein at the tem- 
perature required in paragraphs (/) 
and (0 of Article B of this ordinance, 
the Commissioner of Health shall 
issue a permit allowing the milk, cream, 
skim milk or buttermilk pasteurised 
in such pasteuriser and on such prem- 
ises to be brought into or sold in the 
City of Chicago. Every such permit 
shall expire on the 30th day of June 
following date of issue. 

The Commissioner of Health may 
ivithdraw his approval by serving no- 
tice in zvriting when any such pasteiiri- 
ser or pasteurising plant is not opera- 
ted in accordance with the provisions 
of this ordinance or when the milk 
received thereat or pasteurised therein 
is obtained from farms that do not 
comply luith the requirements as set 
forth in Article B of this ordinance 
or from farms zvhich have not been 
inspected and fomid to comply with 
said requirements by the Commission- 
er of Health. 

In case of dispute in regard to tests 
made of such pasteuriser or pasteur- 
ising equipment or in regard to the 
icmperature to which the milk shall be 
heated, the person, firm or corporation 
making application to operate a pas- 
teuriser may make application to the 
Commissioner of Health to have the 
said pasteuriser or pasteurising equip- 
ment re-inspected. Such re-inspection 
or retesting shall be done by one per- 
son designated by the Commissioner 
of Health and another by the person, 
arm or corporation owning or oper- 
ating said pasteuriser, and in case of 
failure or inability to agree, the two 
to select a third. 



(i) In all continuous pasteuriza- 
tion the milk and cream shall be 
heated to a temperature which shall 
be determined and fixed b}' the Com- 
missioner of Health for each machine 
at a poii'it corresponding to a tempera- 
ture required to kill 99 per cent of 
the bacteria and all pathogenic bac- 
teria contained in the raw product, 
and shall show no colon bacilli in 
1 c. c. as determined by cultural 
methods. 

All continuous pasteurizers shall be 
equipped with feeding pipe which is 
so constructed that the pasteurizer 
cannot be fed in excess of its normal 
working capacity, that is, in excess 
of the working capacity of the ma- 
chine at which 99 per cent of the bac- 
teria are killed when the required 
amount of heat is applied. 

A recording apparatus shall be in- 
stalled upon ail pasteurizers to re- 
cord during operation the temperature 
of the pasteurized product as it flows 
from the heater. The thermometer 
of this recording apparatus must be 
accurate and kept submerged in the 
milk in such a way that it is not ex- 
posed to escaping steam or other heat, 
except the heated milk, provided 
that if the pasteurizing is done in 
bottles or in other final containers, 
the temperature recording apparatus 
must be attached and adjusted in a 
tnanner so as to accurately record 
the temperature to which the milk, 
cream, skim, milk or buttermilk 
is raised and the duration of time for 
which said temperature is main- 
tained. 

The records made by this record- 
ing thermometer must be accurate 
and made in a chamber which is kept 
under lock and key in the control of 
the Commissioner of Health. 

The mechanism of the pasteurizer 
or pasteurizing system shall be such 
that the three important elements, 
namely, the temperature, time of ex- 
posure and the quantity of milk ex- 
posed at one time can be readily 
kept under control and observation 
by the Commissioner of Health. 

(j) The following conditions as to 
degrees' of heat and time of exposure 
shall be complied with : 

A uniform heating of 140 degrees 
Fahrenheit for 20 minutes, or 150 de- 
grees Fahrenheit maintained for 15 
minutes, or 155 degrees Fahrenheit 



maintained for 5 minutes, or 160 de- 
grees Fahrenheit maintained for V/o 
minutes, or 165 degrees Fahrenheit 
maintained for 1 minute. The time 
shall be calculated from the period 
that the entire quantity reaches the 
required temperature. 

(k) All milk, cream, skim milk 
or buttermilk produced and handled in 
the manner required in Article B of 
this section shall be labeled "Pasteur- 
ized Milk," "Pasteurized Cream," 
"Pasteurized Skim Milk," or "Pas- 
teurized Buttermilk," as the case may 
be, in letters not less than -f'g of ;an 
inch high on the cap or cover of every 
package, when contained in bottles 
or receptacles of a similar character, 
and not less than f^ of an inch high, 
on a tag attaclied to each container, 
when contained in cans, togethei" with 
a serial number corresponding with 
the number of the permit given by 
the Commissioner of Health, to the 
person, firm or corporation, for .the 
pastenrbcr or plant, pastenricing said 
milk, cream, skim milk or buttermilk, 
and the cap or stopper of the bottles 
or receptacles of a similar character 
in which said pasteurized milk, cream, 
skim milk or buttermilk shall be con- 
tained shall be plainly marked with 
the name of the day of the week 
upon which said milk, cream, skim 
milk or buttermilk enclosed in said 
bottles or receptacles of a similar 
character, was pasteurized, provided, 
that it shall be unlawful for any 
person, iirm or corporation to mark, 
cause to be marked, or permit to be 
marked upon any bottle or recepta- 
cle of similar character containing- 
pasteurized milk, cream, skim milk 
or butlermilk the name of any other 
day than that upon which the con- 
tents enclosed in bottles or containers 
of similar character was pasteurized. 

(1) After January 1, 1914, all 
milk, cream, skim milk or butter- 
milk which is not of the grade o" 
kind defined in this section as "In- 
spected" shall be pasteurized at a 
temperature of not less than 140 de- 
grees Fahrenheit for not less than 
20 minutes or not less than 155 dc 
grees Fahrenheit for not less. than 5 
minutes. 

(m) The pasteurized product shall 
be cooled at once to a temperature of 
45 degrees Fahrenheit or below. This 
cooling shall be so conducted that the 
pasteurized product is not exposed to 
possible sources of contamination. 



This cooling apparatus shall be so 
constructed that it can be readily 
cleaned and sterilized. 

Milk^ cream or skim milk shall be 
enclosed in tightly capped bottles or 
packages of a sifnilar character or in 
sealed cans immediately after pas- 
teurisation. 

Pasteurised milk, cream, skim milk 
or buttermilk shall he kept at a tem- 
perature of 50 degrees Fahrenheit or 
below while the same is stored or 
kept at a pasteurising plant, bottling 
establishment or milk depot. 

Pasteurized milk, cream, skim milk 
or butterfnilk exposed for sale, 
offered for sale or sold to the con- 
sumer, shall be contained in tightly 
closed and capped bottles, or recepta- 
cles of a similar character. 

Pasteurized milk and skim milk 
shall not contain more than 50,000 
bacteria per c. c. from October 1 to 
May 1, inclusive, and not more than 
100,000 bacteria per c. e. from Maj^ 2 
to September 30, inclusive. Pasteur- 
ized cream shall not contain more 
than 150,000 bacteria per c. c. from 
October 1 to May 1, inclusive, and not 
more than 300,(X)0 bacteria per c. c. 
from May 2 to September 30, inclu- 
sive, and shall not contain colon ba- 
cilli in 1 c. c. as determined by cul- 
tural methods. 

In the determination of the number 
of bacteria, the culture media used 
shall be 1 per cent agar agar, having 
a reaction of plus 1.5 on the Fuller 
scale. 

The quantity of culture media used 
shall be 10 cubic centimeters per 
plate. The Petri dishes shall be 100 
millimeters in diameter. 

The plate cultures shall be incu- 
bated at a temperature of 37° Centi- 
grade, for a period of two days. 

The Petri dishes selected for count- 
ing shall be those containing not less 
than 20 nor more than 200 colonies per 
plate. 

(n) _Milk, cream, skim milk or 
buttermilk which has been pasteurized 



and held for a period of twelve hours 
or more after such pasteurization 
shall not be repasteurized or reheated 
for the purpose of enhancing the 
keeping qualities of such milk, cream, 
skim milk or buttermilk. 

1274. Penalty and Seizure.) Ev- 
ery person, firm or corporation violat- 
ing any of the provisions of the fore- 
going section shall be fined not less 
than $5.00 or more than $200.00 _ for 
each and every offense, provided, 
hoivever, that whenever the Commis- 
sioner of Health of the City of Chi- 
cago shall discover that any person, 
firm or corporation has violated any 
of the provisions of the foregoing 
sections, said Commissioner shall 
zvithin ten days from the date of such 
discovery, before suit is commenced, 
notify in writing the person, firm or 
corporation guilty of said violation 
that said violation has occurred, said 
notice to state the particular provi- 
sion of the foregoing section or sec- 
tions that has been violated. All 
milk, cream, skim milk or buttermilk 
brought into the City of Chicago, or 
sold, offered for sale, or kept with 
the intention of selling, or of using 
in the manufacture of ice cream 
which does not comply with the re- 
quirements as set forth in the fore- 
going section, or with the standards 
therein set forth, shall be condemned" 
b}' the Commissioner of Health and 
rendered unfit for human food by 
coloring or otherwise treating, or 
shall be condemned, seized and de- 
stroyed, provided, that if in the opin- 
ion of the Commissioner of Health 
it is proper to do so the said milk, 
cream, skim milk or buttermilk may 
be tagged as follows : "Condemned, 
Commissioner of Health, Chicago," 
and returned to the shipper or pro- 
ducer. 

Section 2. This ordinance shall take 
effect from and after its passage. 



LIBRARY OF CONGRESS 



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